Boy oh boy. Mushrooms and eggplant get shunned. A lot. I mention them on the blog and BOOM! everyone comes out of the woodwork with conviction. Mention them on Facebook, and KA-POW! silent readers decide it’s time to speak up.
Sigh. The poor mushroom is cursed with being labeled a fungus. And eggplants are rarely used in anything other than Eggplant Parmesan (which is never prepared well.) What chance do either of them have?
But I encourage you to give them another chance. Especially when they have soaked up flavors from oyster sauce, chili garlic sauce, and my boyfriend, sesame oil. Ya, you know what I’m talkin’ about!
People, please. Don’t be haters. It causes stress and leads to ulcers, which could eventually result in death. Who wants that? No no. It’s so much better to love than to hate. And seriously, how can you not love a dish that uses the word “fun” in the title? I mean, come on…
Turkey and Vegetable Chow Fun
Prep time: 25 minutes
Cook time: 10 minutes
• 9 ounces pappardelle pasta
• 2 teaspoons toasted sesame oil
• 1/4 cup oyster sauce
• 2 tablespoons unseasoned rice vinegar
• 3 tablespoons vegetable oil
• 1 small Japanese eggplant, sliced into rounds
• 4 ounces cremini mushrooms, cut into medium pieces
• 2 teaspoons chili garlic sauce
• 2 cloves garlic, chopped
• 1 pound ground turkey
• 4 scallions, chopped
• 1/4 cup fresh cilantro, roughly chopped
Bring a pot of salted water to a boil; add the noodles and cook as the label directs for al dente (5-7 minutes). Reserve 1 cup of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil.
Mix the oyster sauce and vinegar in a cup; set aside.
Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant, mushrooms, chili sauce; stir-fry until golden and wilted, about 3 minutes. Transfer veggies to a bowl and keep warm.
Add remaining 1 tablespoon vegetable oil to the pan. Saute garlic for 30 seconds. Add the turkey and stir-fry until cooked through, about 3 minutes. Place the veggie mixture back into the pan and combine with the turkey; add the scallions and half of the oyster sauce mixture and cook 1 more minute.
Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through, 1 to 2 minutes, adding more cooking water as needed to loosen. Top with cilantro and serve with more chili sauce, if desired.
(adapted from Food Network)